Eggless Black Forest Cake

Black Forest Cake originated from Germany. Typically, Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream and chocolate gratings. A very famous and most sought cake for Birthday Parties.
Eggless Black Forest Cake
Eggless Black Forest Cake

I tried doing this black forest cake without egg. I have used soda water and other raising agents to make the Eggless Black Forest Cake equally soft as the store bought cake with egg. Its a bit time consuming process to concoct but I bet the end product is so scrumptious and we could even plan to make this yummy cake and present it for our beloved ones on their Birthday! Lets see how to make this yummy eggless Black Forest Cake at home.

Preparation time and Yield :
Preparation time15 mins
Cooking time1 hour
Setting time1-2 hours

Eggless Black Forest Cake
Eggless Black Forest Cake

Maida (All Purpose flour)3/4 Cup*
Unsweetened Cocoa Powder4 tablespoon
Baking Powder3/4 teaspoon
Baking salt( Bicarbonate of soda)1/2 teaspoon
Soda Water200ml
Sweetened Condensed milk4 tablespoon
Fresh heavy cream200ml
Icing Sugar2 teaspoon
Cherries1 small tin
Dark Milk Chocolate50gms
Water1/2 Cup
Sugar1/4 Cup

*1 Cup Capacity = 250ml
** Butter should be at room temperature

Eggless Black Forest Cake
Eggless Black Forest Cake

  1. Preheat the oven at 180degrees C or 350 F. Keep a shallow stainless steel vessel and a whisk in a freezer, this will be used for making whipping cream
  2. Take a mixing bowl and pass the maida, baking salt, baking powder, cocoa powder through a sieve so that all the dry ingredients are mixed well. Now our dry ingredients are ready

  3. Taking another mixing bowl and add butter which is at room temperature and add condensed milk and mix it well with a whisk. Add vanilla essence and give it a good stir

  4. Make 3 portions of dry ingredients and keep it ready. Also make 2 halves of soda water. The reason for this is that we are going to alternate dry powder and soda thrice so that all of them gets fully incorporated. First add one portion of the dry cocoa powder and mix well with the whisk

  5. Now add one half of soda water to the cake mixture and mix thoroughly. Next alternate with 2nd portion of the cocoa-maida powder. Mix well.

  6. Again alternate with other half of soda water and give it a good stir and finally add last portion of the cocoa-maida mixture and stir well so that there are no lumps. Now our cake mix is ready

  7. Grease a cake tin with butter and then dust it with some flour. Add the cake mix to the tin and keep it in pre-heated oven and bake it for 30-35 minutes. Mine take 30 minutes, it depends on the Oven brand also. While the cake is baking in the oven, lets prepare our cream and toppings. I have used a store-bought glace cherries. Take 1/4th of the cherries and chop it into pieces. Remaining 3/4th we will use for decorating the cake. 

  8. The tinned cherries has some juice in the tin, Add the cherry juice to a sauce pan along with 1/2 cup of water. Add sugar to the water and boil for 3 -5 minutes till the sugar gets dissolved completely. Remove the sugar syrup from flame. Take out the stainless steel vessel and whisk from freezer. Add fresh heavy cream to the chilled vessel

  9. Add the icing sugar and Beat the cream with the whisk till we get soft peaks and the cream is whipped. Now our sugar syrup and cream is readyWhen the baking is done, remove the cake from the oven and place it in cooling rack till it is cooled off completely. Using a knife cut the cake in the center to make 2 halves. While cutting the cake, rotate the base of the cake so that the cake is evenly cut also the cake should be completely cooled off before cutting into half. 

  10. Open the cake halves and apply the sugar syrup generously in both open halves of the cake. The sugar syrup makes the cake more soft and spongy. Take generous quantity of whipped cream and apply to one half of the open side of the cake. 

  11. Sprinkle the chopped cherries on top the cream. Gently place the other half of the cake on top of the cream-cherry applied half. 

  12. Apply the  whipped cream all over the cake covering fully with cream. Lets start with the decoration now. First place 1 round of whole cherries on top of the cake. Grate the chocolate and sprinkle the chocolate shavings and again one round of cherries. Also sprinkle chocolate shavings all over the cake on all sides covering the cream. Place the cake in the refrigerator for couple of hours so that cream and chocolate shavings gets set nicely in the cake. Also if you have decorating icing tube, then, we could make small flowers on top border and bottom border and it would look more pretty. 

  13. After the cake is fully set, take out from fridge. Our BlackForest cake is now ready for party and serving!
  14. Eggless Black Forest Cake
    Eggless Black Forest Cake

Post a Comment

hai sowmi my son love this cake giv me one piece
can I use whip topping instead of heavy cream

Sure Sara would love to give whole cake to him :-) You can very well use whipp topping instead of heavy cream.

though i used heavy cream, i tried turning it into a whipping cream, when i whisk, it be omes watery. never comes in the way what you got. i chilled the bowl, whisk. even put a bowl of ice cubes at the bottom while whisking but no help. what mistake am i doing? can u please help ?

Hi Rupa, sorry to hear about the whipping. Have you got soft peaks forming while you whipped the cream? Whenever we get soft peaks forming in the whipping process, we need to stop there otherwise the cream starts to curdle and butter will come from it. Also the direction of whipping is just beating the cream sideways like moving our whisk from left to right fast instead of our usual whisking process like circling. I will try to upload a small video about whipping soon. Please give a try and let me know your result.

hii, i just wanted to know about baking procedure in convention mode of microwave.



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